Matcha Shortbread Kisses – Recipe

Did you know that January 6th is National Shortbread Day? Now you do. I made some piped matcha shortbread biscuits in celebration, and the good news is they're super easy to make.

The trick with keeping the biscuits' shape is to chill them before you bake them, so help slow down the butter melting. Also, using a little cornflower not only makes them more tender and melt-in-the-mouth, but also seems to bind with the butter a little better (I tried making it with all wheat flour and ended up with flat, shapeless shortbread).

I also found that the 'gem' shapes held better than the roses, which did melt and flatten a little because of their thin edges. At the end of the day though it's totally up to you what shapes you want, to have fun experimenting.

Ready? Let's go!


70g unsalted butter, softened
25g icing sugar
1 tbsp matcha
20g cornflour
65g plain flour
A good pinch of sea salt


1. Line a baking tray with nonstick baking parchment. In a large bowl, stir the butter, sugar and matcha together until smooth with a wooden spoon, followed by the flours and salt.

2. Using an open or closed star tip (I used closed, which means the points are folding inwards rather than pointing straight outwards), pipe swirls onto the baking tray, leaving a couple of centimetres between each biscuit to allow for spreading.

3. Pop in the fridge for 30 minutes to chill.

4. Preheat the oven to 180°C. When it reaches full temperature, bake the biscuits for 8–10 minutes, or until the edges just start going golden.

5 Let the biscuits cool completely on a wire rack before serving, preferably with a cup of tea.

Enjoy, and have fun!


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